Lemon-Chive Roasted Vegetables

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1 1/2 pounds small red potatoes, halved

1 1/2 pounds small fingerling potatoes, halved

1 pound baby carrots

2 medium Vidalia or other sweet onions, each cut into 8 wedges

1 tablespoon olive oil

Cooking spray

2 tablespoons chopped fresh chives

1 1/2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

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